Dry Aged

French's Meat Dry Aged Beef

We only use Certified Angus Prime beef in our dry aging program.

Our dry aged process takes between five and six-plus weeks. During the dry aging process moisture evaporates from the muscle creating a more concentrated beef flavor, the beef’s natural enzymes break down the connective tissue in the muscle which also contributes to the beef’s tenderness and intense flavor.

You can now buy the whole loin for 15.99 lb. We will tag the loin with your name, dry age it for 5+ weeks, and cut steaks to order as requested by you. CAB Prime Bone in Rib Eye or CAB Prime Short Loin available.